Puer tea beer

A technology of Pu'er tea and Pu'er tea, which is applied in the field of Pu'er tea beer, which can solve the problems of drinking discomfort for gout patients, and achieve the effects of reducing bitter taste, improving adaptability, and increasing nutritional content

Inactive Publication Date: 2017-11-21
云南牧工商茶叶进出口股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] What the present invention aims to solve is the problem that existing beer contains gout-induced symptoms and is not suitable for gout patients to drink. It provides a Pu-erh tea beer that is suitable for gout patients and has a tea aroma.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: A kind of Pu'er tea beer, in brewing process, add Pu'er tealeaves and Pu'er tea extract, improve saccharification degree, increase tea fragrance, concrete brewing process is as follows:

[0017] 1) Crush barley malt to 20 mesh, add 4 mass parts of water to 100 mass parts of barley malt, and perform gelatinization treatment. The gelatinization temperature is controlled at 50-100°C, and the gelatinization time is 2 hours to obtain mash;

[0018] 2) The mash obtained in step 1) was filtered and boiled, and then hops, sugar and Puer tea extract were added for saccharification treatment. The saccharification time was 8 hours and the saccharification temperature was 95-98°C to obtain wort. 1 mass part of Pu'er tea extract, 1 mass part of hops, 5 mass parts of sugar are added to the mash by mass;

[0019] 3) After filtering the wort in step 2), add 5 parts by mass of Pu'er tea leaves to 100 parts by mass of wort, stir evenly, add yeast, and carry out anaerobic fe...

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PUM

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Abstract

The invention discloses puer tea beer, and relates to the field of puer tea application, in particular to puer tea beer which is suitable for being drank by a gout patient and has tea aroma. The puer tea beer is characterized in that puer tea leaves and puer tea cream are added in the brewing process of the puer tea beer, saccharifying degree is improved, and the tea aroma is increased. According to the puer tea beer, the puer tea cream, the puer tea leaves and barley are jointly brewed, beneficial components in puer tea are sufficiently blended into the beer by saccharifying and fermenting processes, nutritional components of the beer can be effectively improved, the bitter taste of the beer can be reduced, the fitness of a consumer is improved, the consumer can acquire the beneficial components in the tea leaves when drinking the beer, heat can be cleared, internal heat can be decreased, and fat can be reduced.

Description

technical field [0001] The invention relates to the application field of Pu'er tea, in particular to a Pu'er tea beer with tea fragrance which is suitable for gout patients to drink. Background technique [0002] Tea is one of the three major beverages currently recognized in the world. Tea contains hundreds of chemical components, about 500 of which have been analyzed through existing technical means, and many other chemical components are waiting for the invention of more advanced analytical instruments to fulfill. The chemical components in tea have been analyzed, among which aroma components, alkaloids, amino acids, polyphenols, etc. are important active substances. In particular, Pu-erh tea is very popular among consumers because of its remarkable curative effect on the three highs of modern people: high blood fat, high fat, high blood pressure and diuretic detoxification. [0003] The reason why Pu’er tea has become one of the high-quality teas among many teas is tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02
CPCC12C5/00C12C11/02
Inventor 赵伟文
Owner 云南牧工商茶叶进出口股份有限公司
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